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CARO Amancaya 2005

Bordeaux Red Blends from Argentina
  • W&S92
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Winemaker Notes

Number 18 on the Wine.com 100 of 2007!

Bodegas Caro was born of an alliance between two wine cultures, (French and Argentine), two noble grape varieties, (Cabernet Sauvignon and Malbec), and two renowned wine families, (Domaines Barons de Lafite Rothschild and Nicolas Catena).

The 2005 Amancaya is a blend of 45% Cabernet Sauvignon and 55% Malbec from 50 year-old high-altitude vineyards in the Andes.

Intense purple-red color. A fruity wine, dominated by the ripe red cherry and wild strawberries with notes of vanilla and some smoke given by the oak. Concentrated, with good tannins and full mid palate.

"...this blend of malbec and cabernet sauvignon has a deep core of black and red fruit enhanced by a refreshing acidity and muscular tannins. Although you can enjoy it now with osso buco, it will gain in complexity and charm with five years in bottle..."
-Wines & Spirits

Critical Acclaim

W&S 92
Wine & Spirits

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CARO

Bodegas Caro

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Bodegas Caro, , South America
CARO
CARO was born of an alliance between two wine cultures (French and Argentine), two noble grape varieties (Cabernet Sauvignon and Malbec), and two renowned wine families (Domaines Barons de Rothschild (Lafite) and Nicolas Catena.)

Immediately after CARO's 2002 release, the first vintage of CARO, 2000, was acclaimed by professionals. The achievement of CARO has naturally led the partners to elaborate another wine based on the traditional Argentinean Malbec, conserving the fine balance between the characteristics of Argentina and the style of Bordeaux wines. As a commemoration to the Andean roots, the Indian name of a pretty little flower, which grows on the high altitude of the Andes has been chosen: Amancaya.

Vignerons since the 19th century, these two powerful organizations have combined their deep knowledge of Mendoza's high altitude terroir and the art of winemaking to create truly unique wine.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

EPCAMAMCS05_2005 Item# 88349

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